Spicy Whipped Feta Recipes

CREAMY WHIPPED FETA DIP

Steps:

• Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
• MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
• To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
• To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.

SPICY FETA DIP

Steps:

• In a small food processor, combine all ingredients and process until smooth. Add more olive oil, a little at a time, as needed to produce a smooth and creamy textured dip.
• Serve immediately or place covered in the refrigerator for at least one hour to allow flavors to develop. Can be topped with a drizzle of olive oil and a sprinkle of fresh or dried oregano.

GREEK SPICY FETA DIP (TIROKAFTERI)

Steps:

• Add all ingredients to the bowl of a food processor. Sprinkle in a few drops of the jalapeno pickling juice.
• Blend until dip is smooth. Taste and add more pepper or pickling juice as needed.
• Serve with crudites or pita bread. If you wish, top the dip with some crumbled feta, olive oil, or chopped pickled jalapenos.

GREEK SPICY WHIPPED FETA CHEESE - TIROKAFTERI

Steps:

• Mash the feta with the yogurt until you have a paste ( it will be a bit grainy).
• Add the olive oil and vinegar and mix well.
• In a food processor mince the hot pepper (without the seeds), add to the feta mixture and blend well.
• Let it sit in the refrigerator for about an hour before serving.

BATATA HARRA WITH WHIPPED FETA DIP (MIDDLE EASTERN SPICY POTATOES)

Steps:

• Preheat oven to 400 degrees F.
• In a baking dish add quartered or cubed potatoes. Toss together with olive oil and salt. Bake for 20-25 minutes or until potatoes are fork tender.
• In the food processor add feta cheese, ricotta, sour cream, tahini, lemon zest and splash of water.
• In a sauce pan, heat the olive oil until hot. In a heat safe measuring cup or bowl, add crushed garlic, cilantro, parsley, crushed red pepper, chili powder, cumin, and cardamom. Gently mix together. Being very careful, pour the hot olive oil over the garlic and herbs. Mix until combined.

SPICY FETA DIP

Steps:

• Add the roasted red pepper, Calabrian chile paste, salt and garlic to the bowl of a food processor. Pulse until the mixture is chunky and evenly chopped. Using your hands, break the feta up into large chunks and add it to the food processor. Pulse the mixture until the feta is incorporated into the pepper mixture. (The mixture should remain slightly chunky.) Refrigerate for at least 30 minutes for the flavors to come together. Serve with crackers, veggies, on sandwiches or burgers. Spicy feta dip will keep, refrigerated in an airtight container, up to 1 week.

SPICY WHIPPED FETA

Steps:

• 1. Crumble the feta. Place it in the bowl of a food processor and pulse together with the yogurt until smooth.
• 2. Add the olive oil and pepper, and continue working the mixture until it becomes very soft and spreadable. Remove and refrigerate for at least 1 hour.
• 3. Just before serving, spike the flavor to taste with lemon juice.